In tonight's French-inspired feast, crispy-skinned, succulent duck breast is a real treat - even more so with the sweet and sour orange glaze, which really makes it sing. The roast duck fat potatoes are the cherry on top.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
potato
1 bunch
baby broccoli
1 bag
silverbeet
3 clove
garlic
½
orange
1 bag
thyme
1 packet
Duck Fat
1 packet
Roast Duck Breast
1 packet
caramelised onion chutney
1 sachet
vegetable stock powder
olive oil
2 tsp
red wine vinegar
20 g
butter
(Contains Milk;)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Trim the baby broccoli and halve lengthways. Roughly chop the silverbeet. Finely chop the garlic. Zest the orange (see ingredients) to get a pinch, then juice. Pick the thyme leaves and finely chop.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
In a microwave-safe bowl, melt the duck fat in the microwave. Place the potatoes on a lined oven tray. Drizzle with the duck fat, season with salt and toss to coat. Roast until almost tender, 15 minutes.
TIP: If your oven tray is crowded, spread the potatoes across two trays.
Add the roast duck breast, skin-side up, to the tray with the almost tender roasted potatoes. Roast until the duck and potatoes are browned, 8-10 minutes. Remove tray from oven, then heat a medium frying pan over a high heat. Once hot, sear the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Transfer to a plate to rest for 5 minutes.
TIP: For even browning, press down on the duck in the frying pan with a spatula.
While the duck is roasting, wipe out the pan and return to a medium-high heat. Add the baby broccoli with a dash of water and cook until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a bowl and cover to keep warm.
While the duck is resting, combine the onion chutney, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat, then stir through the butter.
Slice the duck. Divide the duck, baby broccoli and duck fat potatoes between plates. Spoon the orange glaze over the duck to serve.